Chicken Breasts with Red Pepper Sauce

1. 2 medium tomatoes, peeled, seeded and chopped 2. 1 small onion, chopped 3. 1 medium red bell pepper, chopped 4. 1 tbsp fresh parsley, chopped 5. 1 tbsp fresh basil, chopped, or 1/2 tsp dry basil 6. 1/4 tsp dried thyme 7. 1/4 tsp hot pepper sauce 8. 1/4 tsp fresh ground pepper 9. 4 skinless, boneless breast halves, pounded to 1/4" thickness 10. 2 tbsp olive oil (substituted for butter in original recipe) 11. 1/2 cup chicken broth (substituted for white wine in original recipe)


Combine vegetables and spices in a medium saucepan. Bring to a boil, reduce heat, and simmer 20 minutes. Transfer to a food processor or blender, and puree until smooth. Pour into a small saucepan and keep warm over very low heat. In a large fry pan, heat oil. Add Chicken breasts, cook 3 minutes a side, until chicken turns white. Add broth, reduce heat and simmer 10 minutes. Spoon red pepper sauce on plates, and arrange chicken on top.



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